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Milk Proteins

From Expression to Food

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehen… Read more

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Description

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview.

By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading.

Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.

Key features

  • A fresh look at recent developments across the entire production chain -- from animal genetics to nutritional and nutrigenomic needs of the customer
  • Up-to-date information from internationally-recognised authors from both academic and commercial resources

Readership

Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will find this information valuable to their work.

Table of contents

Preface

Chapter 1

Milk-An Overview

Pat F. Fox

Chapter 2

The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation: Models to Examine Function of Milk Proteins

Kevin R. Nicholas, Julie A. Sharp, Matthew Digby, Christophe Lefevre, Sonia Mailer, Elie Khalil, Denijal Topcic

Chapter 3

Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification

P.A. Sheehy, P. Williamson, Julie A. Sharp, K. Menzies, Christophe Lefevre, Matthew Digby, Kevin R. Nicholas, P.C. Wynn

Chapter 4

Post Translational Modifications of Caseins

John Holland

Chapter 5

Casein Micelle Structure and Stability

David Horne

Chapter 6

Structure and Stability of Whey Proteins

Patrick B. Edwards, Geoffrey B. Jameson, Lawrence K. Creamer

Chapter 7

High Pressure-induced Interactions Involving Whey Proteins

Hasmukh A. Patel and Lawrence K. Creamer

Chapter 8

The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Functional Properties of Milk

Skelte Anema

Chapter 9

Effect of Drying on Milk Proteins

Pierre Schuck

Chapter 10

Changes in Milk Proteins During Storage of Dry Powders

Kerianne Higgs and Mike Boland

Chapter 11

Interactions and Functionality of Milk Proteins in Food Emulsions

Harjinder Singh and Aiqian Ye

Chapter 12

Milk Protein-Polysaccharide Interactions

Kelvin K.T. Goh, Anwesha Sarkar, Harjinder Singh

Chapter 13

Interactions between Milk Proteins and Micronutrients

Therese Considine and John Flanagan

Chapter 14

Model Food Systems and Protein Functionality

W. James Harper

Chapter 15

Sensory Aspects of Dairy Proteins

Mary Ann Drake, R.E. Miracle, J.M. Wright

Chapter 16

Milk Protein Gels

John A. Lucey

Chapter 17

Nutritional and Functional Aspects of Dairy Proteins

Paul J. Moughan

Chapter 18

Milk Proteins: The Future

Mike Boland

Product details

About the editors

MB

Mike Boland

Mike Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Program Leader for the New Zealand Dairy Board's Milk Characteristics program. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand. Dr Boland has published about 80 papers and 6 patents.
Affiliations and expertise
Riddet Institute, Massey University - Palmerston North, New Zealand

HS

Harjinder Singh

Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition. Professor Singh's research focuses on milk protein structures and functionality, food emulsions, protection and encapsulation of bioactive compounds, and digestive behavior of food structures. He has published over 300 research papers in international journals, and is co-inventor of 15 patents some which have formed the basis of commercial innovations. He has presented over 110 keynote addresses at national and international conferences.
Affiliations and expertise
Riddet Institute, Massey University, New Zealand

AT

Abby Thompson

Affiliations and expertise
Riddet Institute, Massey University, New Zealand

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